Notes about Recipes in this book

• Grilled herbed tuna on spinach salad

  • lorloff on February 14, 2016

    I followed the recipe in the book and made my own herbs de Provence from dried herbs I grew this summer it made the dish all that more flavorful. I too did made the a much larger portion of salad. The vinaigrette complemented the herb crusted fish very well. I grilled the Tuna on our indoor grill and lightly coated the tuna with olive oil first so the dried herbs coated the fish evenly. Cutting the tomatoes and maserating them in the dressing while I completed the salad and the fish enhanced both the salad dressing and the tomatoes. I used basil olive oil for 1/3 of the olive oil in the dressing. The tuna, dressing and salad were a hit combination. We roasted small whole purple potatoes with garlic, rosemary and olive oil then cut them in 1/2 and intended to serve on the side but added them to the salad as well.

  • Zosia on June 14, 2015

    The herbes de Provence complemented the tuna nicely and the crusted fish went well with the sherry vinaigrette on the salad. I used a cast iron grill pan and seared the fish stove top. I made the full salad recipe to serve 4 (the portion would be a little small for 6 main course servings)

• Seared scallops in green pea sauce

  • lorloff on December 29, 2010

    Great. Added wine to the sauce and braised the carrots with minced garlic, parsley and chile. Marinated the scallops in basil oil, thyme and spanish herb sea salt. Served with roasted purple potatoes in garlic oil and rosemary.

• Chicken African-style

  • Avocet on September 29, 2015

    Very easy and flavorful, even without marinating for several hours-I just had one hour. After browning the chicken, I sauteed the onions until they were soft before adding the liquid part of the marinade and returning the chicken to the pan to finish cooking. I added some water as well to make sure it wouldn't go dry since there wasn't a lot of liquid. p. 147.

• Sautéed chicken legs with garlic slivers and balsamic vinegar

  • Avocet on June 05, 2021

    Very tasty. I used skin on chicken thighs, and doubled the amount of sauce. Will definitely make again.

• Pasta primavera

  • emiliang on April 21, 2014

    This was very good even without the pine nuts, scallions, mushrooms, zucchini, and green peppers, but it does need a good pat of butter instead of the olive oil. The parmesan is also key.

• Hominy, cilantro and cumin stew

  • emiliang on December 20, 2012

    This is a great summer/fall recipe, full of earthy flavors and easy to prepare. Don't skimp on the cilantro or the cumin. Mr. Pepin paired it (earlier in the book) with a blackened fish recipe. But I imagine it would be a great accompaniment to any smoky or grilled protein.

• Beef stew with red wine sauce

  • stockholm28 on February 12, 2014

    I really love this beef stew. I've probably made it once or twice every winter since I bought the book in the 90s. It freezes well. The sauce has good depth of flavor with the red wine, mushrooms, and soy.

• Pork tenderloin with apples and onions

  • stockholm28 on October 10, 2014

    This is a recipe that I've made many times over the years. It is fast, low cal, and good in a comfort food kind of way. I love the combo of the apples and onions with the tart cider vinegar and the cumin.

  • Zosia on September 02, 2015

    Apples, onions, caraway and thyme marry beautifully with pork in this flavourful dish with the cider vinegar adding a tangy element. I left my tenderloin intact, seared it in the pan before the onions went in, then oven roasted it with the onions and apples to finish cooking.

• Minty cream of butternut squash soup

  • Sandiasingh on September 06, 2013

    Absolutely delicious squash soup. The mint gives it a really nice twist.

• Ratatouille dip with endive

  • Zosia on June 04, 2015

    Flavour was good but texture was too homogeneous for my liking, though I suppose it needed to be that to work as a dip. I served it with Dorie Greenspan's olive fougasse.

• Spicy flank steak with lettuce fajitas

  • Zosia on June 26, 2016

    This was very quick and tasty and perfect hot weather food since cooking time was so short. I didn't have enough of the marinade to cook as a sauce (it wasn't missed) and I put the onions and peppers on the grill with the steak. Some commented that it was too sweet so I'll reduce or omit the honey in the marinade next time.

• Carottes Provençale

  • Zosia on September 02, 2015

    A good way to add flavour to boiled carrots.

• Pea, mushroom and corn medley

  • Zosia on August 04, 2015

    The fresh corn was the star of this quick stir-fry. I added a little lemon juice at the end to brighten the flavour.

• Pommes boulangère

  • Zosia on September 02, 2015

    Thinly sliced potatoes roasted in broth with herbs and aromatics, this was a delicious (and lower-fat, dairy-free) alternative to scalloped potatoes.

• Broiled red snapper with lemon-tarragon sauce

  • Zosia on August 04, 2015

    The "sauce" is actually a vinaigrette that's added to the fish just before serving. Absolutely delicious! I sauteed the fish stove-top instead of turning on my oven to broil.

• Green beans and red onions

  • anya_sf on August 22, 2022

    Basic but good way to dress up green beans. Frozen haricots verts worked fine, boiled 5-6 min per package instructions, then drained.

• Applesauce cake

  • Jenjeanh on March 15, 2020

    I forgot vanilla, I over baked it so not sure, should try it again